Creamy Garlic Butter Shrimp with Spinach & Cherry Tomatoes
🛒 Ingredients
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1 lb (450g) large shrimp, peeled & deveined
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2 tablespoons butter
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1 tablespoon olive oil
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4 cloves garlic, minced
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1 cup cherry tomatoes, halved
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2 cups fresh spinach
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1 cup heavy cream
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½ cup grated Parmesan cheese
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½ teaspoon Italian seasoning
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¼ teaspoon red chili flakes (optional)
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Salt & black pepper to taste
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Fresh parsley (for garnish)
👩🍳 Instructions
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Cook the Shrimp:
Heat olive oil and 1 tablespoon butter in a large skillet over medium heat.
Add shrimp, season with salt and pepper, and cook 1–2 minutes per side until pink.
Remove shrimp and set aside. -
Make the Sauce Base:
In the same skillet, add remaining butter and minced garlic.
Sauté for 30 seconds until fragrant. -
Add Tomatoes & Spinach:
Stir in cherry tomatoes and cook 2–3 minutes until slightly softened.
Add spinach and cook until wilted. -
Create Creamy Sauce:
Pour in heavy cream, add Italian seasoning and chili flakes.
Simmer 3–5 minutes until slightly thickened.
Stir in Parmesan cheese and mix until smooth. -
Combine Everything:
Return shrimp to the skillet and simmer for 2–3 minutes until fully coated and heated through. -
Serve:
Garnish with fresh parsley.
Serve over pasta, rice, mashed potatoes, or with crusty bread.
❓ Q & A
Q1: Can I use frozen shrimp?
Yes, just thaw completely and pat dry before cooking.
Q2: What can I substitute for heavy cream?
Half-and-half or coconut cream can work, but the sauce will be slightly thinner.
Q3: Can I make this dairy-free?
Use coconut cream instead of heavy cream and skip Parmesan or use a dairy-free alternative.
Q4: How do I prevent overcooking shrimp?
Cook just until pink and opaque. Overcooked shrimp become rubbery.
Q5: Can I add pasta directly to this dish?
Yes! Toss cooked fettuccine or linguine directly into the sauce for a full meal.
Q6: How long can I store leftovers?
Store in an airtight container in the fridge for up to 2 days. Reheat gently to avoid overcooking the shrimp.